strawberry jam recipe – an easy recipe of homemade strawberry jam without any preservatives. whenever i have some extra batch of strawberries at home, i usually end up making strawberry jam.

the strawberry jam comes in handy whenever we want to have a quick breakfast or brunch. all you need to do is chop the strawberries and then just cook them in a pan with sugar with frequent stirrings. so you can make the jam when you are prepping or cooking something else. i have added lemon juice to give a slight tang to the jam, but skip if you do not prefer it.

i did not take any step by step pics as this was a busy day when this jam was made. i made this jam in powdered jaggery instead of sugar. you can make the jam in sugar or jaggery. since strawberries are still in season in india, you can try making this jam.

this is not actually a recipe but a method of cooking the strawberry jam. the proportions can be doubled or tripled. the amount of jaggery and sugar can be adjusted as per the sweetness of the strawberries and your taste. the jam stays good for about 2 months in the refrigerator.

apart from having the strawberry jam with breads, i also added it to an eggless swiss roll that i had made. taste wise, the swiss roll was damn good… just that it broke when i was rolling. still working on the recipe so that next time it does not break while rolling.

a fruit jam has many uses. you can top it up on muffins and cakes. you can also make desserts like trifles or parfaits. you can also stuff the jam in bread rolls like this recipe of jam bread rolls. or you can apply the jam on white bread or brown bread and have a quick sweet snack. just some creativity and you can make excellent sweets and desserts with jam. another jam recipe in the blog fig jam made from fresh figs.

easy strawberry jam recipe below:

strawberry jam recipe - an easy recipe to make strawberry jam without preservatives. sweetened with jaggery instead of sugar.

course: side

cuisine: world

servings: 2to 3

author: dassana

ingredients (1 cup = 250 ml)

250gramsstrawberry

1.25cupsorganic powdered jaggeryor sugar - or add as required depending upon the sweetness of the strawberries

1tablespoonlemon juice(optional)

how to make recipe

rinse and hull the strawberries. chop them finely.

in a pan take the strawberries. jaggery (or sugar) and lemon juice.

mix well and keep the pan on stove top on low to medium flame.

the strawberries will leave their juices and begin to cook.

stir at intervals till the strawberries soften and are cooked.

reduce the flame to low and continue to simmer till the jam mixture starts reducing.

keep on stirring often when the jam mixture is reducing.

it took me an overall 25 mins right from the start till end to cook the jam.

when the mixture starts to leave the sides of the pan, it means its done. other ways to check the consistency and doneness is by doing two tests.

- plate test: take a spoonful of the strawberry jam on a plate and let it cool. if it sets on cooling and there is no water separation, this means the jam is done.

- sheeting : another test is to take the jam in a spoon and allow it to fall. if the jam falls in a form of sheet, it is done and ready to be bottled.

cover the pan with a clean kitchen towel and let the jam cool.

then add it in a small sterilized jar or bottle or a clean bowl.

this proportion gives about 1 bowl of jam which is enough for a week,

keep the jam bottle in the fridge.

serve the strawberry jam whenever required.

recipe notes

- the recipe can be doubled or tripled.- the amount of jaggery or sugar can be adjusted as per your taste.- if you chop the strawberries in bite sized pieces or large pieces, then you can make a chunky strawberry jam instead of a smooth jam.

Reader Interactions

{ 41 Responses }

Wonderful.i’m looking forward to the mango pickle,since I’ve never tried making a southern pickle.100% sure about the pickle tasting awesome.& looking forward to the bhajiya pics as well. dassana,I’ve tried making the mango jam with just one kesar mango & it tastes great & I’m planning to prepare more.

yes meevera, planning to add pickle recipe tomorrow. thank you for the trust. yes will also both bhajiya and chutney recipes in some days. i am sure the mango jam must have been good. do try with more mangoes.

dassana,thank u for the help.will follow the above method when making it.truly appreciate. I’m glad u liked the bhajiyas. I’m sure ajwain would go well if serving with regular chutneys & u can add turmeric pwdr as well.i do also tend to add ajwain to most of the chana flour preparations but I’m not sure if ajwain added bhajiyas would taste great with it’s own chutney. the bhajiyas & it’s chutney taste great together.i have seen recipes online where lemon juice has been used in chutney but I do remember tasting a bit of raw mango & the pale colour of the bhajiyas hence…… thanks dassana, for trying out the recipe. Oh! I hope u’ve taken pics of the Andhra mango pickle.looking forward to it’s recipe.

welcome meveera. what you say is right. i did not make the chutney and thats what even i felt that with chutney, the ajwain will not be missed. i do plan to make both the chutney and the bhajiyas for the blog tomorrow. will take pics.

yes i have taken the pics of mango pickle. the masala is awesome, if i say so. waiting for the pickle to mature for some more days, then i will add the recipe.

use alphonso or kesar mangoes. they have a lovely sweet taste with a nice smooth firm flesh. also less fibres. you can follow the same method as for this strawberry jam. for 6 medium alphonso mangoes (about 1 kg), 1 to 1.5 cups of sugar should be fine. it also depends on the sweetness of the mangoes. if the mangoes are very sweet, i may not even add sugar. for less sugar, even 1/2 cup will work.

btw i made the maru na bhajiya. it was good and very crispy. somehow i missed the ajwain in it. i am so used to having ajwain in pakoras. can ajwain be added along with some turmeric powder. i did not make the chutney as did not have raw mangoes. so got a few raw mangoes to make andhra mango pickle and chutney. thanks for the recipe again meveera.

I follow your strawberry jam recipie quiet often. It is amazing every time. For a change I tried to give it a twist and added raisins , a pinch of cinnamon and white rum. It came out amazing. I have a special request. If you try jack fruit cake recipie please do share.

hi mam… I am a Pakistani citizen but i am fond of your recepies… whenever i try your recepies they make my day… and then i wish that you could also post some of the non veg recepies… 🙁 i love you and your recepies… 🙂

Hi totoday again whn juice was boiling n merging in the centre I switched off gas but I observed that jam was watery so again I boiled and the result is like yesterday plz tell me exactly whn should I remove mixt from heat I want to practice jam receipe as my daughter loves it n I want to give her healthy home made jam thank you

We used to have mini (small) strawberries in the backyard, while living in Coorg….I used make jam without chopping them as they were very small…..I guess that was the result of organic gardening 🙂 ….I like the addition of jaggery in jam, next time when I get some…will try your method for sure.

hi suruchi. not for all fruits. sometimes pectin needs to be added in the jam. but a small batch can always be made even without pectin. if the jam does not thicken, then it will be more like a preserve. for fruits like mango, papaya, banana, apple, fresh figs you can easily use this jam method.